What is hot pot and what are the introductions of hot pot?

3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1,5 catties of Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice sprouts, 1 tael of rock sugar, 2 taels of fine chili noodles, 1 tael of green onions, 3 inches.

Spice recipe. 5 grams of white buckle 5 grams of grass fruit 3-5 grams of sannai 3-5 grams of cloves 5 grams of sand kernels 5 grams of fragrant fruit 5 grams of cumin 5 grams cinnamon 5 grams of licorice 5 grams of branches 5 grams of grass row 5 grams of old buckles 5 grams of jatamansi 5 grams tangerine peel 5 grams of spicy 5 grams of citronella 5-8 grams star anise 5 grams bay leaf 5 grams of thyme 5 grams cumin 8 grams of vanilla 5 grams.

How to make it: Before stir-frying, cut the spices into 2-inch long knots, soak them in warm water for about 20 minutes, and soak the peppercorns · Prepare 2 woks, one put in it (watercress, green onions, ginger, mash, 25 grams of white wine, garlic, broken rice, tooth green, tempeh, rock sugar) a total of 9 kinds and mix well· Add 3 catties of butter to the other pot and boil, then add salad oil and burn until 7-8 is hot, scoop the oil to the top of the evenly mixed waterpaste with a spoon, stir while pouring oil, so as to avoid the watercress from caramelizing until the oil is finished, and then put the watercress on the fire and boil it over medium heat for about 10 minutes. When the oil is boiling, change to low heat to boil, add about 25 grams of liquor after 15 minutes, and continue to fry until the raw materials are quickly dried with the spices that bubble up and continue to fry until the raw materials are 9 minutes dry, and then soak and rise peppercorns, and fry for 5-10 minutes

Hot pot generally refers to the cooking method that uses a pot as a utensil, uses a heat source to boil the pot, and boils water or soup to boil all kinds of food, and can also refer to the pot used in this cooking method.

It is characterized by eating while cooking, or the pot itself has a thermal insulation effect, and the food is still steaming when eating, and the soup is one. Similar dishes can be found all over the world, but they are particularly popular in East Asia.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are blanched in boiling water or a special soup pot before eating. Some are also eaten with seasonings.

Precautions for how to eat hot pot

1. Afraid of getting angry? Choose the bottom of the soup pot.

Afraid of too many calories? Then when choosing a soup base, it is recommended to choose a clear soup pot base, this kind of pot bottom fat content is relatively small, we all know that the hot pot soup base contains some nitrite, clear soup hot pot can reduce the danger of nitrite in the soup, but also avoid fire.

2. Meat should be eaten in moderation.

Fatty beef and fatty lamb are both high-fat meats, with a fat content of up to 35% or more, which is quite high in saturation compared to other meats, and also contains a lot of cholesterol.

3. Be particular about eating vegetables.

Common vegetables contain a lot of vitamins, which can not only eliminate oiliness, but also effectively supplement the lack of vitamins in the human body in winter, and have the effects of cooling, detoxification, and fire.

Fourth, it is best to cook the food before eating.

Although hot pot is delicious, most of the ingredients are raw, and it is not uncommon to cause diseases if you eat it undercooked.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, vermicelli, etc., which are blanched in boiling water or a special stock pot before eating. Some are also eaten with seasonings.

The way to eat hot pot is different from Chinese food, not to bring the cooked dishes to the table and eat them; Instead, some semi-finished dishes are brought to the table, operated (cooked) by themselves, and self-scalded and eaten; The hot (boiled) heat of the dish is in the hands of the diners. Therefore, diners must understand how to eat hot pot in order to eat well.

When scalding, the soup must be boiled, and all should be immersed in the soup to be scalded.

The cuisine that every Chinese has eaten, the traditional cuisine, has a history of more than 2,000 years <>

In addition, there are meat ingredients in the hot pot, such as mutton rolls, mutton skewers, beef shutters, pig brains, etc., and vegetable ingredients, such as cabbage, tofu, lotus root slices, etc., as well as seafood, meatballs and other ingredients.

Hot pot has spicy, spicy, tomato, clear soup, pickled pepper and other flavors, when eating, you can choose only one flavor of the pot base, or you can choose two flavors to match the bottom of the pot.

In addition to the above ingredients, when eating hot pot, you can choose whether you need to add staple foods according to your personal taste, such as fried dough sticks, noodles, vermicelli, rice cakes, wide noodles, etc.

There are many kinds of ingredients and types in hot pot, and the taste of hot pot base sold on the market is also very different, as long as it is the ingredients you want to eat, you can generally put it in the hot pot and cook it to eat.

Hot pot includes skewer incense hot pot, Chongqing hot pot, Chaoshan beef hot pot, mushroom hot pot, sour soup fish hot pot, etc. Chuanchuan incense hot pot: The origin of the name Chuanchuan incense is because it is a snack that is skewered with various dishes on bamboo skewers and put into a hot hot pot to eat.

With its unique charm and distinctive characteristics, Chuanchuan incense is spread throughout many cities in China. Chongqing hot pot: Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated in the late Ming and early Qing dynasties on the banks of the Jialing River in Chongqing.

Hot pot includes skewer incense hot pot, Chongqing hot pot, Chaoshan beef hot pot, mushroom hot pot, sour soup fish hot pot, etc.

1. Chuanchuan incense hot pot: The origin of the name of Chuanchuan incense is because it is a snack that uses bamboo skewers to skewer various dishes and puts them into the hot pot to eat. With its unique charm and distinctive characteristics, Chuanchuan incense is spread throughout many cities in China.

2. Chongqing hot pot: Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated in the late Ming Dynasty and early Qing Dynasty on the bank of the Jialing River in Chongqing.

3. Chaoshan beef hot pot: Chaoshan beef hot pot became famous in the 40s of the last century, the traditional practice is to add sand tea sauce to the pot, and use thick soup as the bottom of the pot, and then gradually simplify the complex, the bottom of the pot of shabu beef only leaves the beef bone consommé and white radish, which is more conducive to tasting the original taste of beef.

4. Mushroom hot pot: Mushroom hot pot is produced in Yunnan and is a vegetarian hot pot. The main ingredients are butter, Pixian bean paste, liquor, ginger, garlic, Sichuan pepper, mash, Yibin broken rice and tooth vegetables.

5. Sour soup fish hot pot: Sour soup fish hot pot is an innovative variety of Sichuan hot pot, which is inspired by Guizhou's famous dish "sour soup fish". That is, the soup stock of the sour soup fish is used as the hot pot soup stock, and then the spicy fruit, bad chili pepper and other materials are added to boil to make the soup more delicious.

Hot pot is made of old brine oil, old base and old soup using traditional handmade cooking techniques. Old hot pot is one of the traditional delicacies in Sichuan and Chongqing, mainly spicy, salty, fresh, sour and spicy, divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. The soup is exquisite, with a variety of raw materials, meat and vegetarian.

Hot pot is made of old brine oil, old base and old soup using traditional handmade cooking techniques. Old hot pot is one of the traditional delicacies in Sichuan and Chongqing, mainly spicy, salty, fresh, sour and spicy, divided into clear soup hot pot, red soup hot pot and mandarin duck hot pot. The soup is exquisite, with a variety of raw materials, meat and vegetarian.

Hot pot is mainly divided into Chongqing hot pot and Sichuan hot pot, as well as Chaoshan beef hot pot.

One. Chongqing hot pot is mainly based on hairy tripe and duck intestines, hairy belly is cow's, and the stomach is also atmospheric, and the duck intestines are generally freshly slaughtered ducks.

Two. Sichuan hot pot has more lo-mei on the basis of Chongqing hot pot, that is, the ingredients are marinated first, and then put in the hot pot to marinate the ingredients, and the taste is better after being cooked in the hot pot.

Three. Chaoshan's beef hot pot is mainly based on fresh and wide yellow beef, and the bottom of this hot pot is clear water, because only in this way can the quality of the beef be displayed.